Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add 1 diced medium onion, stirring frequently. Once the onion is translucent, mix in the spice paste, cooking for a few minutes. Stir in 1 pound of peeled and deveined medium shrimp, cooking until pink. Add 2 seeded and diced tomatoes and 1 cup of coconut milk.

Cover and simmer for about five minutes. Remove the lid and simmer for five more minutes. Stir in 3 tablespoons of chopped fresh basil leaves for one minute and serve.

For the Thai shrimp curry, heat 2 tablespoons of peanut oil in a large wok over medium-high heat. Add 1/2 cup of chopped shallots, 1 large red bell pepper cut into strips, 2 trimmed and shredded medium carrots and 2 teaspoons of minced garlic. Stir-fry for two to three minutes. Add 3 tablespoons of Thai red curry paste and cook for one minute. Next, add 2 tablespoons of fish sauce and 2 teaspoons of palm sugar while stirring.

Stir in 1 14-ounce can of coconut milk and bring to a boil. Simmer for two minutes. Add 1 pound of peeled and deveined medium shrimp, cooking for about two minutes. Remove from heat, and stir in 3 tablespoons of chopped Thai basil leaves and 3 tablespoons of chopped fresh cilantro leaves. Garnish with cilatnro sprigs.